Olive Mill From farm to table

“Sigri Olive Mill has a capacity of 75 tonnes of olives/day. We control all stages of production according to high standards.”

Sigri Olive Mill: stone walls, terracotta roofs and a pink portico behind the garden’s olive trees
The stone-built mill, Sigri
High above the groves: the mill at their edge, the lagoon and the bay beyond
75
tonnes of olives/day
25–27 °C
max. temperature throughout the process
17 °C
inside the tanks, kept in shade
N₂
nitrogen gas during production & storage

Vertical production

Our vertical production starts from the olive trees in the estate and continues to the mill and bottling facilities. There are also storage facilities and a logistics department.

From the growth of the tree and the olive, to the production, bottling, storage and promotion of the olive oil, we have streamlined the process.

Our harvested olives are collected and immediately taken

to the olive mill where they are washed, defoliated and ready for production!

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We innovate in applying a linear production instead of batch production. The olive mill automatically recognizes the degree of ripeness & cultivar of the olive, applying the optimal production conditions.

Cooling throughout the process plays a vital part, so that the aromas remain in the final product.

The minimum amount of water is utilized so that the antioxidants and other water-soluble substances remain in the olive oil.

Also, the use of nitrogen gas during production & storage helps avoid oxidation of the fatty acids.

The building

A traditional architecture Olive Mill using rocks and other materials, native to the island of Lesvos. An advanced olive mill, combining tradition with technology.”

Linear production

What makes Sigri Olive Mill unique

is the linear production with predetermined parameters for production conditions depending on the Quality, Variety and Degree of ripeness of the olive.

Quality
Olive paste behind the porthole of the closed circuit

“The Olive paste always circulates through a closed circuit to prevent contact with the air and, therefore, oxidation.”

No water is used in milling, except to wash the olives. The olives go to the crusher and then to the malaxers, where water is usually added. We keep the whole process a closed circuit and add no water, so that the oil does not oxidise and stays protected from the outside environment. After the malaxers, the oil is extracted by centrifugation in the decanter and filtered as it leaves the separator. It then goes into the tank, through the pipes, and is finally bottled.

Throughout the process the temperature does not exceed 25–27 °C. Temperature is one of the factors that can degrade the quality of the oil so maintaining the right temperature is important.

Inside the tanks the oil is kept at 17 °C and in shade because the light degrades the quality. The air inside the tank is filled with nitrogen (inert gas). The olive oil is filtered with ecological paper filters before storage, to remove any impurities.

All processes are monitored and controlled digitally.

Sigri Olive Mill in its valley, olive groves on every slope around it
01Sigri Olive Mill in its valley, olive groves on every slope around it
The mill’s terracotta roofs from above, olive rows all around
02The mill’s terracotta roofs from above, olive rows all around
An olive tree against the mill’s stone wall
03An olive tree against the mill’s stone wall
A worker spreading the harvest nets under old olive trees, the mountains beyond
04A worker spreading the harvest nets under old olive trees, the mountains beyond
A red tractor with a hydraulic olive harvester among the trees, two workers raking the nets
05A red tractor with a hydraulic olive harvester among the trees, two workers raking the nets
Harvested olives gathered on the nets
06Harvested olives gathered on the nets
Three crates of freshly harvested olives in the shade of an olive tree
07Three crates of freshly harvested olives in the shade of an olive tree
Freshly harvested olives in the reception hopper, below the conveyor
08Freshly harvested olives in the reception hopper, below the conveyor
Freshly harvested olives climbing the conveyor into the mill
09Freshly harvested olives climbing the conveyor into the mill
Two workers picking leaves out of the olives on the sorting belt
10Two workers picking leaves out of the olives on the sorting belt
Olives tumbling off the belt inside the mill
11Olives tumbling off the belt inside the mill
Sorting the olives by hand, the numbered malaxers behind
12Sorting the olives by hand, the numbered malaxers behind
Fresh olives tumbling into the washer
13Fresh olives tumbling into the washer
The mill at work: the sorting belt, the crusher and the decanter
14The mill at work: the sorting belt, the crusher and the decanter
The mill hall: the malaxers, the decanter and a worker at the control screen
15The mill hall: the malaxers, the decanter and a worker at the control screen
The malaxers’ motors, each with its column of signal lights
16The malaxers’ motors, each with its column of signal lights
Olive paste in a malaxer, seen through its round window
17Olive paste in a malaxer, seen through its round window
Olive paste behind the porthole of the closed circuit
18Olive paste behind the porthole of the closed circuit
The control screen follows the four malaxers: filling, malaxing, emptying
19The control screen follows the four malaxers: filling, malaxing, emptying
The control station on the mill floor, beside the olive washing line
20The control station on the mill floor, beside the olive washing line
Two workers at the control screen, between the tanks and the separator
21Two workers at the control screen, between the tanks and the separator
The screens that monitor every stage of production
22The screens that monitor every stage of production
A pump on the mill line, with its stainless-steel ball valves
23A pump on the mill line, with its stainless-steel ball valves
A worker at the controls, by the separator and the numbered tanks
24A worker at the controls, by the separator and the numbered tanks
Fresh, green-gold oil pouring into a steel tray
25Fresh, green-gold oil pouring into a steel tray
Fresh olive oil pouring from the separator
26Fresh olive oil pouring from the separator
Numbered stainless-steel tanks beside the control station
27Numbered stainless-steel tanks beside the control station
Stainless-steel storage tanks, numbered
28Stainless-steel storage tanks, numbered
Looking over the mill and its groves to the sea
29Looking over the mill and its groves to the sea
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